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Responsibility book for food safety management of catering service

Food safety accidents caused by quality occur from time to time in our country, which makes food safety become the focus of the whole society, especially the catering service industry, which is the last link of the food chain, directly related to people's life, health and living standards, and attracted the attention of people. Here are some sample essays I have compiled for you. I hope you like them.

Part I

According to the provisions of the Food Safety Law of the People's Republic of China, the Regulations on the Implementation of the Food Safety Law, the Measures for the Administration of Catering Service Licensing, the Measures for the Supervision and Administration of Food Safety in Catering Services, and other laws and regulations, combined with the actual situation of catering service units in the township, the main responsibility of the business unit is further implemented to ensure food safety in the catering sector. Township Food and Drug Administration and catering units: Person in charge:

1. Firmly establish the awareness that catering service units are the first person responsible for food safety, and do a good job in food safety in an all-round way to prevent food poisoning or food-borne diseases.

second, conscientiously study and implement the food safety law, the food safety supervision and management measures for catering services and other relevant laws and regulations, strengthen legal awareness, food safety awareness and industry self-discipline awareness, and ensure the provision of healthy and qualified food to consumers. Engaged in business activities in strict accordance with the business projects approved by the catering service license.

3. Establish and implement the system of purchasing inspection, claiming certificates and tickets for food, food raw materials, food additives and food-related products, and conscientiously do a good job in recording and accepting incoming goods. The establishment rate of the food claiming certificate acceptance registration account is up to 111%. The stock of food and raw materials should be inspected regularly, and expired and deteriorated food and raw materials should be destroyed in time.

4. 111% of the purchased livestock and poultry meat comes from designated slaughter enterprises, and it must be purchased from proper channels, with complete certificates and tickets, so as to prevent the use of dead or unidentified meat birds and their products.

5. put an end to the use of "inferior cooking oil, unqualified fresh meat or meat products, unqualified condiments, industrial salt or non-food raw materials and the abuse of food additives".

VI. Ensure that all food employees have health check-ups according to regulations, and work with health certificates after passing them, and the employment rate of food employees with health certificates reaches 111%.

VII. Establish and improve the food safety management system, strengthen the training of employees' food safety knowledge, assign special personnel or * * personnel to be responsible for food safety management, and insist on daily inspection to supervise and implement the food safety management system for catering services.

8. Do not abuse food additives, standardize the use of food additives and establish an account for the use of food additives. Processing and making cold dishes must be carried out in the cold dish room, and special personnel, special rooms, special refrigerators, special air conditioners, special tools and containers should be provided. The implementation rate of "five specialties" reached 111%.

IX. Maintain and repair the food safety facilities and devices of catering services at any time to ensure their normal operation and use.

11. Strengthen the disinfection of tableware, master the correct cleaning, disinfection and cleaning methods of tableware, and the qualified rate of disinfection and cleaning of tableware is 111%.

Xi. Keep the environment inside and outside the food and beverage processing business premises clean, the trash can should be sealed and covered, and Nissan Nissin should be achieved; Do a good job in preventing flies, rats and insects.

XII. In case of food poisoning or suspected food poisoning, it is necessary to report to the food and drug supervision and administration department at the first time, actively cooperate with relevant departments to investigate, and take the initiative to do a good job in the aftermath, and it is not allowed to report it late or conceal it.

XIII. Inadvertently or negligently purchasing unqualified food and three products; No food with unknown source, illegal or incomplete ticket shall be sold. Anyone who enters the market without authorization will be dealt with severely once found, and will never tolerate it.

this responsibility letter comes into effect as of the date of signing. if it is damaged or lost, it needs to be signed in the township food and drug administration.

Seal of the supervising unit

Seal of the responsible unit

Signature of the person in charge

Made by Baili Township Food and Drug Administration

Part II

In order to strengthen the management of catering service units, ensure food safety and protect the health and legitimate rights and interests of the masses, according to the Food Safety Law of the People's Republic of China and the Food Safety Law of the People's Republic of China, All catering units are required to earnestly perform the following responsibilities:

1. Firmly establish the awareness that catering service units are the first responsible persons for food safety, study and implement the Food Safety Law of the People's Republic of China, the Measures for the Supervision and Administration of Food Safety in Catering Services and other relevant regulations, strengthen legal awareness, food safety awareness and industry self-discipline, do a good job in food safety in an all-round way, and put an end to food poisoning or food-borne diseases.

2. Establish and implement the management system of food incoming inspection records, seriously implement incoming inspection and record the incoming account, and establish the account rate of purchased food containing raw materials, food additives and food-related products up to 111%.

Third, put an end to the use of toxic and harmful substances and non-edible substances to process food.

iv. implement employee training, health management and hygiene system. Strengthen the training of food safety knowledge for employees; Assign special personnel or * * * personnel to be responsible for food safety management, and insist on daily inspection to supervise the implementation of health management system; Ensure that all catering service employees have a health examination every year according to the regulations, and work with a health certificate after passing the examination.

5. Strictly regulate the management and use of food additives, implement the management system of "five specialties" for purchasing, keeping, collecting, registering and storing food additives in special counters, and use them according to the specified varieties, scope of use and dosage, and establish an account. The use of home-made beverages, including prepared and freshly squeezed, home-made chafing dish bottom materials and home-made seasonings, must go to the county food and drug administration to record the names of the food additives used, and publicize them in the menu and in a prominent position in the store.

VI. Maintain sanitary facilities and devices at any time to ensure their normal operation.

VII. Strictly implement the management system of cleaning, disinfection and cleaning of tableware, and clean, disinfect and keep tableware according to the standard process; If the tableware supplied by centralized disinfection enterprises is purchased, the purchase account must be established according to the regulations.

VIII. Keep the environment inside and outside the processing and business premises clean. Do a good job in preventing flies, rats and insects; Do a good job in the management of daily collection, storage, registration and flow record of kitchen waste according to regulations; Garbage cans should be sealed and covered, and Nissan Nissin should be achieved.

IX. In case of food poisoning or suspected food poisoning, report it to the management department of the company at the first time, actively cooperate with relevant departments to investigate and deal with it, and take the initiative to do a good job in the aftermath, and do not report it late or conceal it.

X. Strictly implement the food sample retention system.

this responsibility letter is made in duplicate, one for the company and one for the person in charge.

seal of the responsible unit:

year month day

responsible person:

year month day

Chapter III

1. Firmly establish the awareness that catering service units are the first responsible person for food safety, do a good job in food safety in an all-round way, and prevent food poisoning or food-borne diseases.

2. study and implement the food safety law of the people's Republic of China, the regulations for the implementation of the food safety law of the people's Republic of China, the food safety supervision and management regulations for catering services at major events, the food service license examination regulations, the food safety supervision and management measures for catering services, the hygiene regulations for catering services and collective dining distribution units and other relevant regulations, and strengthen legal awareness and food safety awareness.

3. Establish and implement the system of incoming inspection and record of food and its raw materials, and do a good job in the recording and acceptance of incoming goods. The establishment rate of the registration account for the receipt and acceptance of food raw materials is up to 111%.

4. The raw meat purchased is 111% from designated slaughter enterprises, and it must be purchased from proper channels, with complete certificates and tickets, so as to prevent the use of dead or unidentified meat birds and their products.

5. put an end to the use of toxic and harmful substances and non-edible substances to process food.

VI. Ensure that all food employees have health check-ups according to regulations, and work with health certificates after passing them, and the employment rate of food employees with health certificates reaches 111%.

seven, should establish and improve the food safety system, strengthen the training of employees' food safety knowledge, equipped with special personnel or * * * personnel responsible for food safety management, and insist on daily inspection, and urge the implementation of the health management system.

8. Do not abuse food additives, standardize the use of food additives and set up an account for the use of food additives, and the implementation rate of "five specialties" will reach 111%.

IX. Maintain sanitary facilities and devices at any time to ensure their normal operation.

11. Strengthen the disinfection of tableware, master the correct cleaning, disinfection and cleaning methods of tableware, and the qualified rate of disinfection and cleaning of tableware is 111%.

Xi. Keep the environment inside and outside the processing and business premises clean, the trash can should be sealed and covered, and the daily production and daily cleaning should be achieved; Do a good job in preventing flies, rats and insects.

XII. When food poisoning or suspected food poisoning occurs, it is necessary to report it to the health supervision department at the first time, actively cooperate with the health supervision department in the investigation, and take the initiative to do a good job in the aftermath. It is not allowed to report it late or conceal it.

xxx Health Bureau

xxx Food and Drug Administration

Seal of responsible unit

Signature of legal representative/person in charge

Year, month and day.